Vitamin A (β-Carotene) Content of Foods
(151 - 160)
369 μg
(per 55 g edible portion)
Kuki-ninniku (scape, boiled)
171 μg
(per 30 g edible portion)
Okra (pods, raw)
101 μg
(per 16 g edible portion)
Tomato puree
126 μg
(per 20 g edible portion)
Apricot (jam, lightly sweetened)
2181 μg
(per 550 g edible portion)
Mango (raw)
60 μg
(per 10 g edible portion)
Japanese angelica-tree (spears, boiled)
29 μg
(per 5 g edible portion)
Sayaendo (immature pods, boiled)
29 μg
(per 5 g edible portion)
Cayenne pepper oil
74 μg
(per 13 g edible portion)
Eggplant Pickle (shiba-zuke)
513 μg
(per 90 g edible portion)
Tomato, Canned product (whole)
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